zucchini pancakes

plain or with chocolate chips, you are going to flip for these zucchini pancakes

i don’t think i have shared a pancake recipe here in a long time. probably because pancakes are not exactly on my weight watchers plan. i make 0 point pancakes all the time, but i have very little willpower when it comes to a tall stack of fluffy pancakes. so they haven’t happened much around here this summer.

but then i had the crappiest of days and found myself totally craving pancakes drowning in butter and syrup. with tomorrow being national zucchini day and a garden that is still producing the best zucchini i have ever eaten, i made myself zucchini pancakes.

when pancakes are made with vegetables they can’t be that bad for you right? it doesn’t even matter; they were so totally worth the cheat.

the kids were not convinced that eating vegetables for breakfast was something they wanted to do. so i jacked their zucchini pancakes up with chocolate chips. kids will never say no to chocolate. even if it means eating zucchini for breakfast.

Directions:

in a separate bowl whisk together the milk, eggs, butter, honey, and vanilla

pour wet ingredients over the dry and stir just to combine (will be lumps)

gently fold in the zucchini

spoon 1/4 cup of batter for each pancake onto the griddle (add chocolate chips if using)

when bubbles begin to appear on the pancake tops flip carefully and cook until the undersides are golden brown

serve immediately topped with butter and syrup

pancakes can be kept warm in a 200 degree oven while you finish the batch

i could eat zucchini pretty much any way you want to serve it. raw in salads, sauteed with tomatoes, stuffed with tuna, roasted, in pasta, but really for me it is hard to beat a loaf of zucchini bread or a stack of zucchini pancakes.